Editor’s obsession: Japanese conditioning treatment E-Cure
Add moisture to your dry, parched hair with this natural Japanese treatment at the Janet Rufin’s Parlor, then take it home to continue repairing strands.
Fri Apr 26 2013
Photograph: Camille A Fernandez
If your mane is starting to feel like straw after a long winter, natural Japanese conditioning treatment E-Cure will get it back on track. Stylist Janet Rufin, who has more than 20 years of experience in the hair industry, discovered the system while styling models for a Suave commercial shoot. The process involves four steps, carried out over the course of 45 minutes using three different plant-based products. Either Rufin or one of her five stylists will first lather your strands with a clarifying shampoo to rid them of oil and buildup. Next, a vitamin- and mineral-rich solution dubbed M-3.2 is sprayed to soften and open the cuticle on the hair shaft. That’s followed by a foaming mixture consisting partly of M-3.2 and partly of S-Series, a fruit-infused shampoo that replenishes moisture. You’ll sit under a heat lamp for ten minutes while the formula does its magic. The last step is P-4.1, an antistatic deep-sea liquid, which gets misted on to lock in the conditioning. A final quick rinse and a smooth blowout leave locks feeling silky and full of shine, as well as looking twice as thick and voluminous. While Rufin recommends getting the treatment every two to three weeks, she sells the newly launched products ($28–$36) at her salon so you can maintain the results at home. E-cure treatment, $85, at Janet Rufin’s Parlor. Mention TONY to receive a free S-Series shampoo (worth $36) when you book this treatment through May 31.
You might also like
See more recent blog posts
Follow the rabbit: Dominique Ansel is giving away free Cronuts and cookie shots today
Good eggs: 10 great restaurants offering Easter brunch
Here's everything you need to celebrate 4/20 in NYC
Beyoncé and Jay Z might be touring together: These are our four dream summer-concert mash-ups
Lunch alert: Food vendors are back at the High Line, starting today